Buttermilk Cornmeal Pancakes Recipe

• 6 lrg Large eggs
• 2 1/2 c. buttermilk
• 2 1/4 c. yellow cornmeal
• 1 c. all-purpose flour
• 1/3 c. sugar
• 1 Tbsp. baking pwdr
• 1 tsp baking soda
• 3/4 tsp salt
• 8 Tbsp. butter - (about) melted Pure maple syrup

1. Preheat oven to 250 degrees.
2. Beat Large eggs in large bowl to blend.
3. Add in buttermilk, cornmeal, flour, sugar, baking pwdr, baking soda and salt.
4. Beat till smooth.
5. Fold in 6 Tbsp.
6. melted butter.
7. Add in 1/2 Tbsp.
8. melted butter to large nonstick skillet over medium heat.
9. Working in batches, pour batter by 1/4 cupfuls into skillet, spacing apart.
10. Cook pancakes till golden on bottom and some bubbles begin to break around edges, about 2 min.
11. Turn pancakes over; cook till bottoms are golden, about 2 min.
12. Transfer pancakes to baking sheet; place in oven to keep hot.
13. Repeat with remaining batter, adding more melted butter by 1/2 tablespoonfuls to skillet as necessary.
14. Serve pancakes with syrup.
15. This recipe yields 6 to 8 servings.

eggs, buttermilk, yellow cornmeal, flour, sugar, baking pwdr, baking soda, salt, butter

Taken from cookeatshare.com/recipes/buttermilk-cornmeal-pancakes-95955 (may not work)